For briskets, pork butt, and many other sorts of meats internal temperature is nothing more than a guideline and the feel of it will tell you when it is done.
For briskets you want it to probe like butter for doneness.
For pork butt, you want to wiggle the bone and if it releases it is done.
For ribs you can use the bend but done break test or the poke with toothpick test.
Meat is done when it is done. And many brethern will tell you that ;)
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